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Re: rhubarb

Re: rhubarb

Made the cake yesterday and brought it out to camp - I only used one cup of the rhubarb as I am not a huge fan of it but I do enjoy a light taste of it and everyone loved it!

I didn't know just how much sugar and cinnamon to put on the top but I put enough on to cover - it made a bit of a crust on the top and (it just may be my oven) I had to cook it a little while longer for the middle to cook under the crust part from the sugar and cinnamon mixture.

But it was very good indeed!

Thanks for the recipe once again MaO ! Two green thumbs up!!

"From there to here, and here to there, funny things are everywhere."
Dr. Seuss

Re: rhubarb

Re: rhubarb

Amd - you just want to stew it - as a topping?

You could put it on cake - or toast - or icecream - with a bit of brownsugar/flour crumble?

6 cups of chopped rhubarb
1 cup of sugar
2 tablespoons of water

In a saucepan, cook over medium heat, stirring, until sugar has dissolved. Reduce heat to medium-low; simmer, uncovered and stirring occasionally, for about 15 minutes or until slightly thickened and rhubarb is in threads. Let cool. (Rhubarb can be refrigerated in airtight container for up to 5 days.)

I use this to stew it and on desserts - I sometimes only half the recipe and mix in some apples or strawberries.

Its pretty tasty - adjust the sugar to your taste - use the redder parts of the rhubarb to stay away from the bitter.

"From there to here, and here to there, funny things are everywhere."
Dr. Seuss

Re: rhubarb

MMMMMmmmmmmm....made Ma's Mom's cake today, only problem I'm having is trying to keep my oldest from devouring the whole thing before Dad gets home and has a chance to try a piece! And it's still warm!!! I'm not a fan of rhubarb but since we had some in the garden I figured I'd try some of these recipes out.

Next I'm going to try the struesel muffins......thanks for sharing these yummy-licious recipes ladies!!!